AbstractChickpea and germinated chickpea starches were isolated and studied to identify changes in starch attributable to the germination process. They were characterized through physicochemical properties, digestibility in vitro, and appearance in scanning electron photomicrographs. Iodine binding capacity did not change significantly, indicating retention of the amylose/amylopectin ratio during germination. The gelatinization temperature range decreased sharply from 63–70°C to 55–63°C, however, suggesting important changes in intragranular structure. Water binding capacity increased more than 17%, and acidity increased from pH 5.9 to 5.2. Germination sharply increased the susceptibility of chickpea starch to digestibility by α‐amylase, but no change in the appearance of scanning electron micrographs could be attributed to ger